Roasted Broccoli With Lemon and Parmesan

Ingredients

1 large head broccoli, cut into florets, stem trimmed, peeled, and cut crosswise into 1-in. pieces

2 1/2 tablespoons olive oil

1 large lemon, quartered

Kosher salt and freshly ground black pepper

1/4 teaspoon crushed red pepper flakes (preferably Calabrian)

3 tablespoons freshly grated Parmigiano-Reggiano cheese

Nutritional Information

Calories per serving 133

Fat per serving 10g

Saturated fat per serving 2g

Cholesterol per serving 3mg

Fiber per serving 3g

Protein per serving 4g

Carbohydrates per serving 9g

Sugar per serving 2g

Sodium per serving 225mg

Iron per serving 1mg

Calcium per serving 87mg

Calories per serving 133

Fat per serving 10g

Saturated fat per serving 2g

Cholesterol per serving 3mg

Fiber per serving 3g

Protein per serving 4g

Carbohydrates per serving 9g

Sugar per serving 2g

Sodium per serving 225mg

Iron per serving 1mg

Calcium per serving 87mg

How to Make It

Step 1

Preheat oven to 400°F. Toss broccoli with 2 tablespoons oil on a rimmed baking sheet; brush cut sides of lemon with remaining 1/2 tablespoon oil. Season broccoli liberally with salt and pepper and sprinkle with red pepper flakes. Spread on baking sheet in a single layer. Put lemon halves on each end of pan, cut side up.

Step 2

Roast, turning once, until broccoli is crisp-tender and lemons are soft and golden brown on top, about 20 minutes. Remove baking sheet from oven, squeeze juice from lemons over florets, and toss to coat. Sprinkle cheese over top and return to oven for 5 minutes longer. Serve hot or at room temperature.